Air Fryer Apple Pies
These Air Fryer Apple Pies were born from my Lattice Apple Pie (go check that one out if you haven't already) scaled down, sped up, and made for kitchens that don't always have all the gear. Think holiday home baking, a weekend away, or just those moments when you want something homemade and delicious without pulling out every piece of equipment you own. Same great taste, way less fuss.
The beauty of these is that they're completely flexible, round, square, whatever shape takes your fancy, and yes, store-bought pastry works a treat. But I really do encourage you to give the homemade pastry a go. It's simpler than you think and honestly so much tastier than you'd expect for how little effort it takes. Pop them in the air fryer and you've got golden, flaky, apple-filled pies ready before you know it.
Makes: approximately 20 | No special tin required
Sweet Short Crust Pastry
Ingredients
280g plain flour
180g cold butter, cubed
40g caster sugar
Zest of 1 orange
1 egg
Method
Add the flour, butter and sugar to a large bowl. Using your fingertips, rub the butter into the flour until it resembles breadcrumbs. Work quickly you want to keep everything cold.
Add the orange zest and egg, then bring the dough together with your hands until it just comes together. Don't overwork it.
Flatten into a disc, wrap and refrigerate for 30 minutes.
Apple Filling
Ingredients
Juice of 1 lemon
4 Granny Smith apples
1 tbs cinnamon
1 tbsp brown sugar
Method
Peel, core and cut your apples into small squares, tossing them in lemon juice as you go.
Heat a large pan over medium heat. Add half the apples along with the cinnamon and brown sugar. Cook, stirring occasionally, for about 5 minutes until they start to soften and release their juices.
Add the remaining apples and cook for a further 5 minutes. Remove from the heat and allow to cool.
To Assemble & Bake
Ingredients
1 egg, lightly beaten (for egg wash)
Caster sugar, for sprinkling
Method
Roll your chilled pastry out on a lightly floured surface to about 3-4mm thick.
Circle method: Cut out rounds using an 8-9cm cutter or the rim of a large glass. Square method: Cut your pastry into squares of any size, each pie will be folded corner to corner into a triangle.
Lay half your shapes out on a lightly floured surface. Add a spoonful of cooled apple filling to the centre of each, leaving a clear border around the edge.
Brush the edges with egg wash, then top with a matching pastry shape and press firmly to seal with your fingers.
Crimp the edges with a fork all the way around for a secure seal and a classic finish.
Place on baking paper in your air fryer basket. Brush the tops with egg wash and sprinkle generously with caster sugar.
Air fry at 180°C for approximately 15 - 20 minutes until golden brown. Cook in batches, giving each pie enough space in the basket. I fit around 4 in a time.
ENJOY!
Elliot's Tips
No cutter? No problem. A large glass works perfectly for circles, and a knife and ruler gives you squares. This recipe is designed to work with whatever you have in the kitchen.
The triangle fold is a great shortcut. Cut your square, fill one half, fold over and crimp, it's faster to assemble and looks brilliant straight out of the air fryer.
Don't overcrowd the basket. Air fryers need airflow to do their thing. Cook in batches and your pies will come out golden and crisp every time.
The pastry freezes beautifully. This recipe makes enough for around 20 pies which is a lot for one sitting. Wrap any leftover pastry well and freeze it for next time.
No air fryer? This works perfectly in your normal oven. Fan force 180c for around 20 -25mins or until golden brown.